Vegan Strawberry Shortcake
Soleil
over 1 year ago
A delicious and dairy-free dessert made with fresh strawberries and a fluffy cake.
Cooking Time
30 minutes
Serving Size
6 servings
Nutrition Per Serving
Cal
320
Protein
4g
Fat
12g
Sat Fat
6g
Carbs
50g
Chole
0mg
Fiber
3g
Sugar
20g
Sodium
250mg
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter, cold and cubed
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup coconut cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add the cold vegan butter to the dry ingredients. Use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the almond milk and vanilla extract. Stir until just combined.
- Transfer the dough onto a floured surface and gently knead it a few times until it comes together.
- Roll out the dough to about 1/2 inch (1.3 cm) thickness. Use a round biscuit cutter to cut out shortcakes.
- Place the shortcakes onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries, coconut cream, powdered sugar, and vanilla extract. Stir until well combined.
- Once the shortcakes have cooled, slice them in half horizontally. Spoon the strawberry filling onto the bottom half of each shortcake. Place the top half of the shortcake on top of the filling.
- Serve the vegan strawberry shortcakes immediately and enjoy!
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